Charred Cauliflower with Tahini Dressing
If you’re hosting a game day party and want to mix things up, this one’s for you!
Ingredients:
- 1 large head of cauliflower, cut into florets
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chili flakes
- Salt & pepper to taste
- Juice of ½ lemon
For the Tahini Dressing:
- ¼ cup tahini
- 2 Tbsp lemon juice
- 1 clove garlic, finely grated or minced
- 2–4 Tbsp cold water (to loosen)
- Salt to taste
To serve:
- 2 Tbsp toasted almonds or pine nuts
- A handful of fresh parsley or coriander, chopped
- Extra lemon wedges
How To Make Charred Cauliflower with Tahini Dressing
- In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, chili flakes, salt, pepper, and lemon juice
- Heat a grill pan, cast iron skillet, or oven grill on high.
- Grill or roast the cauliflower (in a preheated oven at 220°C) for 20–25 minutes, turning occasionally, until nicely charred and tender.
- In a bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt.
- Gradually whisk in cold water until the dressing is smooth and pourable.
- Adjust seasoning to taste.
- Arrange the charred cauliflower on a serving plate.
- Drizzle generously with the tahini dressing.
- Top with toasted almonds or pine nuts and fresh herbs.
- Serve warm or at room temperature with lemon wedges on the side.